Three words: Chocolate. Cranberry. Cake.
Ok, so I elevated the word “cake” to “torte” in the picture title, but either way this dessert is the perfect combination of sweet and tart!
I’ve been making this for a few years after I needed something festive for dessert that I could make ahead of time and I wanted to use cranberries. So after a bit of Googling I found this recipe, which was perfectly good but I wanted to take it up a notch. So I traded regular canned cranberry sauce for some cranberry orange relish I found at Trader Joes, and wow! The difference was remarkable. If you happen to have a Trader Joes near you, or you already make your own cranberry sauce, then I suggest using either one in this cake. But if not, that’s ok! The canned stuff is also delish!
I top the whole thing with sugared cranberries, mainly because they are both delectable to eat and gorgeous to look at. I would have done a sugared cranberry tutorial for you, but I swear this is so easy and there are already dozens of better ones online. This is the recipe I use and they always turn out perfectly. *Note: You don’t really need to have them sit overnight. This is just to add extra sweetness to the cranberries. So if you run out of time, just ignore that part and go ahead with the rest of the recipe.
Cranberry Chocolate Torte
2/3 cup semi-sweet chocolate chips
1/2 cup butter or margarine
1 ounce unsweetened chocolate
1 cup Cranberry Sauce.
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
2-3 cups fresh cranberries
2 cups sugar
2 cups water
3/4 cup white sugar, either regular or superfine
Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess. I used a springform pan which really helped.
Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Be careful NOT to burn the chocolate.
Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Mix well.
Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Before serving, add the sugared cranberries to the top of the glazed cake. I like to pile them high in the middle for a glamorous presentation.
Makes 10 servings.
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